Seared Scallops with Saison Jus and Succotash

Ingredients

3 ears of fresh corn, decobed

1 medium red pepper, finely chopped

1 zucchini, finely chopped

1 summer squash, finely chopped

3 scallions or 1/2 a shallot, finely diced

1 diced scallop and feet from the other scallops

1 leek, diced

2 carrots, diced

1 scallion, diced

1 cup saison

1 sprig thyme

1/2 cup dry vermouth (or white wine or more beer - if using more beer, you may need to add a splash of white or red wine vinegar for acidity)

1 cup chicken stock

3 slices of bacon (optional)

6 - 10 dry packed, fresh, large scallops (quality matters here)

a few sprigs of fresh thyme

Olive oil

Butter

Cherry tomatoes

Preheat the oven to 400°F.
Toss the cherry tomatoes in olive oil and season with salt and pepper.
Place on a sheet pan and roast for 20-25 minutes. They should still have their shape, but look like they are about to burst.

To prepare the jus, place a saucepan over medium high heat and add 2 Tbsp olive oil. Add the carrot and sauté for 6-7 minutes; add the leek and cook for an additional 5-10 minutes, until soft.
Add the scallop feet, 1 diced scallop, sprig of thyme, dry vermouth and saison.
Cook until it reduces to about 1/4 of the original amount of liquid.
Add the chicken stock and reduce by about half: to a consistency you'd be happy spooning over your final dish.
Strain the sauce and place in a heat proof dish on the stove top to keep warm.

While the sauce is reducing, add 2 Tbsp olive oil to a second saucepan. When the oil is hot add the scallion/shallot and cook until soft.
Stir in the red pepper and cook for about 5 minutes. Add the zucchini and summer squash and cook an additional 10 minutes or so.
Add the corn and cook until soft, but not fork tender. The veggies should still be slightly crunchy in the center.
Add 1 Tbsp butter, season with salt and pepper.
Optional: add a squeeze of fresh lemon juice and/or a splash of saison for an extra kick.
Leave the succotash on the stove over low heat and remember to stir occasionally to keep it from burning on the bottom OR turn the heat off and allow to cool to room temperature.

Take the pan you just used for the sauce (lessens the dishes at the end), wipe clean, and cook the chopped bacon. Heat until crispy. Remove the bacon and set aside.
Salt the scallops on both sides.
Remove some of the bacon grease so that only a couple of tablespoons are left in the pan. Turn the heat to high and add the scallops (do not overcrowd the pan or the scallops will not form a nice brown crust).
Once they are nice and brown, turn the heat to medium and flip the scallops.
Add 2 Tbsp of butter and 2 sprigs of thyme. Tilt the pan and use a spoon to baste the scallops with the melted butter. The moment they turn opaque they are done. Watch them closely as no one wants an overcooked scallop.
Spoon the succotash on a plate and place scallops over the succotash. Add tomatoes to the side. Spoon the sauce over the scallops and top with the crispy bacon.